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英语翻译
Services
In modern food factories,it is usual to have all the service lines,with the ex-ception of drainage,located between the ceiling and the roof.Services are then fed vertically to the various pieces of equipment.This design has many ad-vantages.In particular; it makes the maintenance of hygiene in food handling areas more economical.In some facto-ries,this type of design is impractical.In such cases; the service lines must be de-signed and installed so that they do not interrupt the smooth finish on walls and ceilings They must also be designed so that they are accessible for cleaning.The problem with exposed service lines is that dust and food particles form depos-its on the top surfaces of the lines.It is usually expensive to maintain such lines in a clean condition.When services are being installed,it is critical that service entry and exit points are adequately sealed,to prevent access by rodents
As mentioned ear her; windows should not be used for ventilation in food factories.Ventilation must be suf-ficient to prevent condensation on walls,ceilings,and overhead structures.Air-flows within the factory must be de-signed so as to avoid product contami-nation where there are single air entries and air exit points,airflows must be in the opposite direction to product flows.Air-intake points must be at least 1 m above both internal and external surfaces They must be fitted,at least,with a fly screen and ideally with dust filters It is now generally accepted that high-risk processing areas should be kept under positive pressure and that the air supply should be filtered to the required class Where refrigerated air is required,for food-safety reasons,in production areas,low air velocities are required to reduce the chill factor,To achieve low air ve-locities,various refrigeration systems may be used.
In most areas of food factories,floor drainage is essential.All floor drains must he fitted with an effective water trap and a suitable grill The sewerage lines must be adequate in size for effec-tive drainage during washing When de-signing factory drainage,allowance must be made for equipment,which re-quires a drainage outlet.Manholes should not be present internally within the factory,and,if present,they must be doubly sealed As food factory sewers have to be cleaned on occasion,man-holes must be provided outside the fac-tory to enable this cleaning to take place
Services
In modern food factories,it is usual to have all the service lines,with the ex-ception of drainage,located between the ceiling and the roof.Services are then fed vertically to the various pieces of equipment.This design has many ad-vantages.In particular; it makes the maintenance of hygiene in food handling areas more economical.In some facto-ries,this type of design is impractical.In such cases; the service lines must be de-signed and installed so that they do not interrupt the smooth finish on walls and ceilings They must also be designed so that they are accessible for cleaning.The problem with exposed service lines is that dust and food particles form depos-its on the top surfaces of the lines.It is usually expensive to maintain such lines in a clean condition.When services are being installed,it is critical that service entry and exit points are adequately sealed,to prevent access by rodents
As mentioned ear her; windows should not be used for ventilation in food factories.Ventilation must be suf-ficient to prevent condensation on walls,ceilings,and overhead structures.Air-flows within the factory must be de-signed so as to avoid product contami-nation where there are single air entries and air exit points,airflows must be in the opposite direction to product flows.Air-intake points must be at least 1 m above both internal and external surfaces They must be fitted,at least,with a fly screen and ideally with dust filters It is now generally accepted that high-risk processing areas should be kept under positive pressure and that the air supply should be filtered to the required class Where refrigerated air is required,for food-safety reasons,in production areas,low air velocities are required to reduce the chill factor,To achieve low air ve-locities,various refrigeration systems may be used.
In most areas of food factories,floor drainage is essential.All floor drains must he fitted with an effective water trap and a suitable grill The sewerage lines must be adequate in size for effec-tive drainage during washing When de-signing factory drainage,allowance must be made for equipment,which re-quires a drainage outlet.Manholes should not be present internally within the factory,and,if present,they must be doubly sealed As food factory sewers have to be cleaned on occasion,man-holes must be provided outside the fac-tory to enable this cleaning to take place
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